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+ servings
canned salsa with tomatoes in front of it
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5 from 3 votes

How To Can Salsa

Everything you need to know about making amazing salsa and how to can it for longer storage!
Prep Time15 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Condiments
Cuisine: Mexican
Servings: 14 servings
Calories: 31kcal

Equipment

  • 1 baking tray
  • 1 food processor
  • 1 Saucepan
  • 7 8-ounce canning jars
  • 1 canner

Ingredients

  • lbs tomatoes
  • 1 large yellow onion
  • 5+ cloves garlic
  • 1 teaspoon olive oil
  • 1 12 ounce canned chipotle peppers
  • cup chopped cilantro
  • teaspoon sea salt
  • ½ teaspoon sugar (optional)
  • ¼ cup apple cider vinegar

Instructions

  • Core tomatoes, roughly chop onions, and remove garlic cloves from a garlic bulb until you have approximately 5 cloves remaining. Slice the top of the bulb and wrap it in foil. Place the veggies on a baking sheet.
  • Drizzle garlic with olive oil then broil the veggies on high for 3 minutes. Remove the garlic (if it's getting too charred) and flip the tomatoes over and broil for an additional 2 to 3 minutes or until charred.
  • Pour canned chipotles into a food processor. Add roughly chopped cilantro, peeled garlic, and onions. Peel tomatoes and add to the food processor.
  • Process salsa ingredients until you have the consistency you like. Pour salsa into a saucepan along with the salt, sugar, and vinegar. Simmer for approximately 10 minutes. Taste and adjust the seasoning if needed.
  • Ladle hot salsa into sterilized jars leaving ½ inch headspace (room from the top of the jar). Wipe rims with a damp paper towel, add lids, and hand-tighten. Gently place jars into a boiling water canner. Process for 20 minutes.

Video

Notes

  • If you find jars that did not properly seal, consume those first or store them in the fridge. The rest can be stored safely in the pantry. According to Healthy Canning, homemade jarred salsa has a shelf-life of 12-18 months. 
  • Make sure the jars are covered with at least 1" of water.
  • This recipe makes seven 8-ounce jars but can easily be adjusted to make smaller or larger batches of salsa.
  • The heat level can also be adjusted. For less spicy salsa, don't use the whole can of chipotle peppers. If you prefer it hotter, reduce the tomatoes to 2 lbs.
  • My friend Lori asked if we absolutely had to add the cilantro to the salsa we were canning together. She despises cilantro like many people seem to. So much so that she didn't even want to store it in the fridge and sent it home with me. 😂 We did end up adding cilantro to the recipe and she STILL loved it. Cooking the salsa tames the flavor of the cilantro.
  • If you don't have a canner, you can use a large pot instead.
  • Don't forget to label your jars with the contents and the date.

Nutrition

Serving: 0.5cup | Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 270mg | Fiber: 1g | Sugar: 3g